Archive for November, 2006

Rhubarb and pineapple are two of my favourite fruits. When we went for groceries a couple of days ago I almost started to scream when I saw that they had rhubarb. It was expensive but sometimes you just need rhubarb desperately! I thought a long time what I should do with my precious rhubarb and I finally decided to make a variant of a recipe on rhubarb and pineapple pie from RecipeZaar. The pie is a bit tart, which I love, and it goes perfectly with vanilla ice cream. I’ve changed all amounts and use my own recipe for pie crust.

Combine the flour, sugar and butter to a grainy mixture. Add the water and combine to a soft dough. Put aside 1/5 of the dough (put it in the fridge) and press the rest over the bottom and sides of a spring form. Place the spring form in the fridge for 30 minutes. Heat the oven to 200 °C and then bake for 10 minutes.

Slice the rhubarb into 0.5 cm wide pieces, cut the pineapple rings into similar sized pieces. Put the fruit in a bowl, add flour and sugar. Stir. Pour everything into the pie shell.

Roll the remaining dough until thin. Cut into strips and place them over the filling in a nice pattern.

Bake the pie in 175° C on bottom rack for 50 minutes until browned and the rhubarb is cooked (the pineapple will remain rather firm). Sprinkle icing sugar and serve with ice cream.

You can find them at almost every office in Sweden, the small 2 cl tetra packs with milk. When at work, I always take one to my coffee . Today I got really suprised when I was getting my coffee and found a cardamom flavoured variant of the milk. It smells nice and the idea is good, but my cup of coffee from the hopeless coffee machine was too crappy to improve in any way. I’m sure that it tastes much better with better coffee.

I ran out of ideas the other day and lucklily I found a recipe for this warm autumnal bulgur salad in Elle mat och vin. It really easy to make and I loved it, the combination of pomegranate seeds with chèvre and chanterelles was lovely. It’s perfect as starter, but you can also serve it plain as a main dish or as a side dish to meat or salmon. As always I adjusted the recipe a bit; I substituted the golden chanterelles with trumpet ones instead and adjusted the amounts.

Boil the bulgur in the water and stock until done, this should take about 10 minutes. Set aside, put on a lid and keep warm. Rinse the pomegranate. Rinse the trumpet chanterelles, cut the biggest ones into halves. Fry the chanterelles with the chopped onions in butter until all the liquid from the chanterelles has dissapeared and they are done. Add salt and pepper.
Combine bulgur, chanterelles, parsley, thyme and pistachios. Crumble half of the chèvre over the bulgur salad and mix everything. Garnish the bulgur salad with the rest of the chèvre and the pomegranate seeds.

Many countries have their own versions of potato based dumplings; kroppkakor in Sweden, Klöße in Germany, Knödeln in Austria and so on. In Poland there are many dumpling variants made of boiled potatoes. We have the ones with savoury filling “Pyzy“, the sweet ones “knedle” and “kopytka” which are not filled with anything at all. Some people would probably want to add “pierogi” to the above dumpling list, but their dough normally doesn’t contain any boiled potatoes (apart from the filling) so they don’t really belong here.

Knedle ze śliwkami is typical Polish sweet dish, often eaten as a sweet dinner. The Polish kitchen isn’t always healthy… :-) Normally the dumpling dough is made of boiled potatoes, but I found a variant made out of quark (my middlename should be quark…) on the Polish food forum which I read. The result was excellent, and even Fredrik really liked these dumplings.

Wash the plums, pat dry and stone by cutting a gash. Stuff each plum with one teaspoon of sugar.

Boil water in a large pot.

Prepare dough in a bowl by mixing all ingredients. Work dough until firm, if the dough is too sticky add some flour. Divide the dough into 12 pieces, then flatten each piece with your hands and wrap it around each plum.

The plums should be completely covered with dough.

Put the knedle in boiling water, 6 at a time or less depending of the size of your pot. When they start floating carefully boil for about 8 minutes until you think that the plums are soft. Take out the dumplings carefully with a slotted spoon. Pour melted butter over the knedle and sprinkle some sugar and cinnamon.

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